Chicken Fry

 

We need:


Whole Chicken 3 pounds
Large onion 1
Green chilies 6
Curry leaves 6
Cinnamon  1 inch  stick
Cradamom 3
Cloves 4
Ginger garlis paste 3sps
Chili powder 1sp
Garam masala 1sp
Haldi 1/2 sp
Salt to taste
Oil 1/2 cup
Chopped cilantro 1/2 cup


Method:


Cut chicken into medium or small pieces as you like and wash them.
Add haldi, ginger garlic paste, chili powder and salt to chicken and marinate for 1 hour.
In a pressure cooker add 2sps oil and add the marinated chicken.
Saute for few minutes and add 1/4 cup water.
Mix well and pressure cook till done.
In another pan heat rest of the oil and add whole garam masala.
Saute and add sliced onions, curryleaves and green chilies.
Fry till golden brown.
Now add cooked chicken with water if any and mix well.
Add garam masala and cook further till the chicken turns to slight brown color.
Please make sure this process is done on medium flame.
Finally add chopped cilantro.
Simple and delicious chicken fry is ready to serve.
Serve hot as a side dish.

 

Mango Souffle

For the final post for this weeks Marathon is a yummy mango recipe  Mango Souffle. Had this dessert  in  a Indo-Chinese Restaurant. We all loved it and I tried to make it at home. Taste was similar but the texture was bit different as compaired  to the restaurant one.  Here goes the recipe....

We need:



Ripe Mangoes 3
Powdered sugar 10sps
Mango Gelatin or plain gelatine 10sps
Water 2 cups
Whipped cream 2 cups
Egg whites 3 beaten stiff



Method:



We need to take very ripe mangoes. Peel of skin and mash  them to smooth paste.
Heat water and add 10sps of gelatine and mix well.
Add sugar to the gelatin mixture.
Now add the whipped cream to the mango pulp and keep aside.
When the gelatin mix is cooled and all the sugar is dissolved add this to the mango pulp and mix well.
Now Beat the egg whites stiff and fold it to the mango mixture.
Transfer this to the serving tray or any other container and let it set in freezer for 2 hrs.
Serve this delicious dessert with fresh mango slices or whipped cream or cherries as u wish to.

Check to see what my fellow bloggers are cooking for BM 28.
 

Mamidikaya Pulusu / Mango Curry

We know that Mango is a seasonal fruit. Recently came to know that few of my friends store these raw mango pieces. To use these mangoes in other seasons, simply wash the raw mangoes and cut them to medium pieces. Dry them in sun till they become hard or crisp. Store in air tight container  and use it for rest of the year.
Today's recipes is sweet and tangy mango curry. Sweetness come from jaggery and tanginess come from  mango and tamrind juice.

We need:


Raw mango 1
Chopped onion 1/2 cup
Haldi 1/4 sp
Chili powder 1/2 sp
Salt to taste
Cumin seeds 1/4 sp
Chana dal 1sp
Mustard seeds 1/4sp
Red chili 1
Green chili 1
Fenugreek seeds 1/4 sp
Curry leaves 4
Grated jaggery 2sps
Tamaring juice 3/4 cup
Oil 3sps


Method:


Wash the mango and make them into medium pieces.
Heat pan, add oil.
Now add mustsrd seeds, chana dal, curry leaves, fenugreek seeds, cumin seeds, red chili and slit green chili.
Now add chopped onions and saute till golden brown.
Now add mango pieces, haldi, salt, chili powder and mix well.
Cook for 2 minutes and add jaggery and tamrind juice and  little water.
Cover with lid and cook till done.
Serve hot with rice.

Check to see what my fellow bloggers are cooking for BM # 28.

 

Mango Lassi

Today we are starting with 2nd week of BM 28. My theme for the week is recipes with Mango. Summer, first thing which comes to my mind is mangoes.
Mango is the national fruit of India. Mangoes are widely used in cuisine. Sour, unripe mangoes are used in chutneys , pickles or side dishes, or may be eaten raw with salt and chili powder.
  A cooling summer drink called  panna  comes from  raw mangoes. Mango pulp made into jelly or cooked with red gram dal and green chillies may be served with cooked rice. Ripe mangoes are also used to make curries.  The pulp from ripe mangoes is also used to make jam .
Andhra Aavakaya pachadi is a very famous pickle made from raw, unripe, pulpy and sour mango, mixed with chilli powder, fenugreek seeds, mustard powder, salt and ground nut oil. Mango is also used in Andhra to make Dal or pappu.
Starting this weeks 1st post with Mango lassi, a popular drink is made through out India, adding butter milk and suger to ripe mango pulp or ripe mangoes.

 We need:

Mango pulp  1 can
Butter milk 3 cups
Sugar 5 sps


Method:

Add sugar and butter milk to the mangi pulp and blend it to smooth semi-liquid  mixture.
If u want add water to make the lassi thin.
That's it mango lassi is ready to serve.
For best results serve chilled.

Check to see what my fellow bloggers are cooking for BM 28

Satpura Phulko

Today's recipe is simple and tasty Sindhi Phulko.It's the regular chapati or pulka which we make daily. Adding lottle salt and pepper to this chapati gave a different taste altogether. Here goes the recipe...

We need:


Wheat flour 2 cups
Black pepper powder 1/4 sp
Salt to taste
Oil  2 sps
Water


Method:


Add salt, black pepper to wheat flour.
Add oil and mix well.
Now add water little at a time to make a dough.
Knead it into soft dough and set it aside for 5 to 10 minutes.
Now make this dough into equal portions.
Roll each portion as  chapati using oil or what flour.
Heat tava and cook the  chapati on medium flame using oil.
Remove and serve hot with any curry or dal.


Check to see what my fellow bloggers are cooking for BM # 28

Sindhi Style Toor Dal

Most dal recipes are quite simple to prepare. The preparation begins with the raw dal/ lentils adding water, turmeric and salt. Adding tempering to it once the dal is cooked. Today's dal recipes is SIndhi style toor dal, adding some tomatoes to it. Simple yet tasty dal. Here goes the recipe....

We need:


Toor dal 1cup
Tomato 2
Curry leaves 10
Salt to taste
Turmeric 1/2 sp
Mustard seeds 1/2sp
Jeera / cumin seeds 1/2 sp
Methi seeds 1/4 sp
Ginger chopped 1/2 sp
Green chili 2
Red chili 1
Cilantro chopped 1/4 cup
Hing  1/4 sp
Oil 4sps


Method:


Presser cook washed toor dal adding tomato, turmeric  and green chili.
Once done let it cool to mash the dal.
Now name tempering in a medium sized pan.
Add oil, once the oil is hot add mustard seeds, cumin seeds, red chili, curry leaves, hing, methi seeds and chopped ginger.
Fry for  a minute and add mashed dal and 1.4 cup water.
Add salt to taste and mix well.
Simmer and cook for few minutes.
Remove and transfer to serving bowl.
Garnish with chopped cilantro.
Serve hot with rice, roti, paratha....


Check to see what my fellow bloggers are cooking for BM # 28.

Sindhi Chana Masala

Hello friends,

Its been a long time I have posted some recipe. Happy to be back with some delicious recipes  and blogging marathon. Today we are starting BM#28. I choose to cook Sindhi recipes for next 3 day.

Sindhi Cuisine refers to refers to the native cuisine of the Sindhi people from Sindh and Pakistan. The daily food in most Sindhi households consists of wheat based flat-bread and rice accompanied by two dishes, one gravy and one dry. Today, Sindhi food is eaten in many countries including India,where a sizeable number of Sindhis migrated following the  Partition of British India.

Today's recipe is one of the famous recipe Chana Masala but in Shidhi style. Here is the recipe...

We need:

 

 

Chana 2 cups

 Onions  2
Tomatoes 3 chopped
 Ginger Garlic paste 2sps
 Black Peppercorns  8
  Bay Leaves  3
 Cloves 6
  Elaichi / Cardamom 2

 Coriander Powder  1sp
 Turmeric Powder  1/2 sp
Garam Masala Powder 1sp 
Black Pepper Powder 1sp
Amchur Powder  1sp
Cumin Seeds 1sp
Salt to taste
Oil

Method:


Soak chana over night and wash it throughly.
 Pressure cook adding  with 5 cups water.
Let it cook on a low flame till channas are done.
When Chanas are done drain the water.
Save the drained water for further cooking. 
Now puree the  onions and tomatoes.
Heat oil in a pan and add cumin seeds,bay leaves,cardomom,cloves,peppercorn.
Let it splutter and add ginger garlic and pureed onion. Fry till golden brown.
Now add tomatoes,turmeric powder,amchur,coriander,pepper, garam masala powder, salt and fry for 5-6 minutes.
Add the drained channa water.
Mix well and let it boil for 10 minutes.
Serve hot with pooris, chapati or roti's.


Check to see what my fellow bloggers are cooking for BM#28